Ras el Hanout Spice Blend - Tips & Tricks | Club Foody

 

I’m all about seasonings – I can’t stand “blah” food. Most recipes out there are lacking spice and concentrate more on salt 🧂. There are other tasty options than sodium. Over the last 4 decades, I’ve been experimenting with spices from around the world and enjoying it!
 
I love my parents 👴👵 but their perspective on spices was just the basics, common to their era. Salt, pepper, oregano, garlic and onion powder, mixed spice, maybe basil, red pepper flakes, allspice, and cloves were probably the most seasonings they had in their pantry.
 
My brother and I have been completely different from them. We both like experimenting with ingredients and spices we never had before. Where is that coming from? We don’t know as we like to giggle about it – maybe it’s something in the genes 🧬 that created that side of us.
 
As we’re both curious and so is my husband, David – I’m lucky he’s not restricted in that field and willing to try as well. Because of world trade 🌍, I believe it gives us a chance to open up our minds to other culinary possibilities plus the internet is another big plus!
 
Throughout my life, I discovered many exotic spice blends from around the world such as Garam Masala, Berberé (berbere), Za’atar, Chinese Five Spice, Adobo, Old Bay Seasoning, Curry Powder, Creole Seasoning, Star Anise ⭐, etc.
 
One that I fell in love 💖 with is Ras el Hanout Spice Blend! With warm, earthy flavors, this popular Moroccan spice blend is used across North Africa. It’s found in many authentic Moroccan recipes like tajines, stews, soups, couscous, and others.
 
My version has a lot of spices that go in – 14 in total. After trying a few different brands, none of them taste the same. It varies from different regions throughout Morocco. If there’s someone claiming to have the true original West African blend … they’re lying 🤥!
 
I like making my own spice blends for a few reasons. I can adjust the amount of ingredients to my liking plus I can repurpose my spices before they lose their potency. Also, I save money 💰 in the process by recycling what I have on hand without spending more…
 
Like any other recipe, making 👨‍🍳👩‍🍳 Ras el Hanout Spice Blend from scratch takes just a few minutes. After whisking the ingredients until very well blended, the mix is transferred to an airtight container and stored in a cool, dark place. It makes about 3 ½ tablespoons.
 
I use this spice in many of my recipes such as Moroccan Lamb Couscous, Mediterranean Leg of Lamb, when making my Moroccan Pesto 🍃, Merguez, North African Chicken Thighs with Dates & Pomegranate Molasses, Moroccan Potato Salad, and others.
 
With a gorgeous combination of complex earthy notes and a subtle sweetness in the background, this Ras el Hanout Spice Blend is definitely a seasoning that should be in your pantry. Take 5 minutes ⏳ and save money by repurposing your spices to make this tasty, exotic blend…
Bon Appétit! 🍽
 
Here’s the ingredient amounts of Ras el Hanout Spice Blend…
– 1 tsp. ground cumin
– 1 tsp. ground ginger
– 1 tsp. ground turmeric
– 1 tsp. mild paprika
– 1 tsp. freshly ground mixed peppercorns
– 1/2 tsp. ground coriander
– 1/2 tsp. ground cinnamon
– 1/2 tsp. ground cardamon
– 1/2 tsp. ground allspice
– 1/2 tsp. ground nutmeg
– 1/2 tsp. ground cayenne pepper
– 1/2 tsp. ground Himalayan pink salt
– 1/4 tsp. white pepper
– 1/4 tsp. ground cloves

Add all the ingredients in a small bowl and whisk until well blended.

Transfer to an airtight container and store in a dark, cool area. Males 3 1/2 tbsp.
 
Here are more blends and seasonings for you to try… 😀
– Greek Seasoning • Homemade Blend
– Fish Rub • Homemade Blend
– Homemade Old El Paso Taco Seasoning
– Pumpkin Pie Spice ~ Homemade Blend
– Italian Seasoning • Homemade Blend
– Montréal Steak Spice
– Coffee Cocoa Rub
– German Gingerbread Spice • Lebkuchengewürz
– Jamaican Jerk Seasoning
and for more handy kitchen tips and tricks 💡, click on this link… Recipe Category • Tips & Tricks
 
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